No-Bake Chocolate Mousse Bars
- Total Time
- 30 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 servings
- 18whole graham crackers (about 9½ ounces/269 grams)
- 8tablespoons/113 grams unsalted butter (1 stick), melted
- 2tablespoons granulated sugar
- ¼teaspoon kosher salt
- 1pound/454 grams semisweet chocolate, finely chopped
- 3cups cold heavy cream, plus more for serving
- 2teaspoons instant espresso powder
- ½teaspoon kosher salt
- 1tablespoon pure vanilla extract
- Whipped cream (optional)
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
280 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2¼ cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Step 2
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- Step 3
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Private Notes
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Cooking Notes
PattyD
Are the bars messy to eat by hand? Or do you need a plate and fork?
Zuni
Would a thick, plain yogurt work instead of cream?
Phyllis Hunter
Instead of cream, use two eggs beaten for five minutes each, added one at a time. It’s the French Silk Mocha Pie recipe I’ve been making for 45 years. A family favorite!
B
in my experience with other recipes, baking a crumb crust eliminates the tendency to crumble. I bake at 300 degrees for 15 minutes.
How far ahead can this be made in advance ?
How far ahead can this be made in advance ?
David
The best dessert I’ve had in a long time! This was absolutely amazing for two reasons: the rush sweet chocolate taste and the light creamy consistency—a seriously dangerous and addictive combination.
RM
Use nut meal (or grinding toasted nuts in a food processor) to replace graham cracker crumbs.
Juliette
This recipe is divine! I halved the recipe and made in a 9” pie dish. The proportions turned out just right for that smaller container. I didn’t have espresso powder so used a Starbucks Via Ready brew Colombian coffee packet. Chilled in the freezer for 90 minutes and then cut into pie slices. Everyone loved it!
Tam
Most definitely use Oreo cookie crumbs for the base. It elevates the chocolate wow factor. Creamy, cool, fluffy. I’ve never had so many compliments on a dessert. And I don’t bake, because the laws of physics seem not to exist in my kitchen. So, yay for me! I’ve got a go-to dessert to brag about
Nancy Lucas
Can I make this a few days before I serve it?
Jessica
Do these require refridgeration after the initial chilling period to set them?
Mare
Made non-dairy adjustments by substituting 14oz coconut cream for the 3 cups cream. Reduced all other ingredients by .58. Made in a 9” pie pan with gingersnap crust with Earth Balance instead of butter omitted sugar. Baked crust about 8 mins. In a 350 degrees. Let cool before whipping remaining cream into chocolate mixture. Very yummy.
Zuzka
Used gluten-free graham crackers for a gluten-intolerant friend. Quite easy, freezes well, handy to have when there is no time for making dessert. Remove from freezer, cut off desired amount and leave on the counter to defrost. Place the rest back in the freezer. Better at room temperature. Nice with fruit such as raspberries for garnish.
Peter
I plan on trying these going all in by substituting a chocolate cookie crust for the graham crackers.
terrific!
These are easy and delicious! I took them to a party and got rave reviews and some guests took a few home with them. I used half Nestle’s toll house standard chocolate chips and half Giardelli bittersweet. I will make these again and again. Would also make a mouth watering chocolate pie!
Eve
Next time use chocolate chips! I forget what I did the first time I made this recipe.
Eve
This is the second time I am making these. Superb, but I can’t remember which chocolate I used the first time. Bars take too long to chop even in mini food processors and are messy. Next time I will use chips.
Suzanne
If the chocolate mixture still had lumps after you whisk it, you can put it over a warm water bath and continue whisking it.
Ross T.
These were so easy and delicious. Followed exactly except I forgot the espresso powder. Even better the second day!
Randi Plevy
If you start with chocolate chips, chopping is completely unnecessary.
NDN
Pretty great. Half a recipe fills 12 tiny pre-packaged graham crusts perfectly. I added tablespoon sugar to the whipped cream (that I folded in). Glad I did because it tasted very dark, maybe would not have been sweet enough for us.
Dessert for 1!
Note to those cooking for 1: this freezes and thaws perfectly! I portioned mine and did just that, and I've loved having it on hand when I needed dessert. I followed instructions other than using chocolate chips instead of chopped chocolate- just give it an extra stir if you do this- first time was perfect, second had tiny chip bits. Still delicious. My unbaked crust was perfectly sturdy too. So good with coffee!
Indy Lauren
I made the filling and poured it into a traditional 8 inch pre-baked pie crust when everything was cool. Then I topped it with stabilized whipped cream and chocolate curls. (I only needed about ¾ of the filling.) It was delicious, visually impressive and so easy!
Erika
It was OK. There is a small window in which to mix the cooled chocolate mixture with the whipped cream and stay fluffy and well mixed. I allowed the chocolate to cool and had a difficult time incorporating. If it was only a texture issue, I would bother with a comment, but the mousse was not sweet enough. This varies incredibly depending on the chocolate, so make sure you choose wisely! This finnicky recipe is a solid 3-stars.
Tanya Z
These were delicious! I no issues with the crust falling apart despite not baking it.
Amy
Instant espresso powder? Where does one obtain this ingredient?
Ann
I made these with digestive biscuits and they were really tasty. I topped each square with a fresh raspberry but thought next time I might mix raspberries into the mousse, and/or maybe a raspberry liqueur. Base was extremely crumbly, maybe a bit more melted butter in the base mixture?
Auntie Mame
I remember this chocolate mousse recipe. One could pour into cups for serving and garnish with a cookie -- I would use the rolled ones. Very versatile.
Chris
This recipe would be good with shortbread cookie instead of graham crackers. I am making this for church and everybody there loves my shortbread cookie crust
sarah
Absolutely delicious! Creamy and perfect for a hot summer dinner. I think I may try this with some toasted hazelnuts in the crust, maybe sway the vanilla for hazelnut liqueur. Loved it!
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